With this delicious red beans and smoked turkey mix, you can immerse yourself in the rich culinary history of the South. The turkey’s smoky notes harmonize beautifully with the velvety texture of the beans, creating a meal that warms both the belly and the heart. Are you ready to make this Southern classic? Here’s how it’s done:
Ingredients:
1 pound dried red kidney beans
1 pound of smoked turkey (legs, wings, or neck)
1 finely diced onion
1 finely diced bell pepper
2 thinly chopped celery sticks
3 minced garlic cloves
two bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
a pinch of cayenne pepper (adjust to your taste)
Season with salt and black pepper.
6 cups stock (chicken or veggie)
4 c. water
Plate of cooked white rice
Chopped fresh green onions (for the finishing touch)
Let’s Get Started:
Ingredients:
1 pound dried red kidney beans
1 pound of smoked turkey (legs, wings, or neck)
1 finely diced onion 1 nicely diced bell pepper
2 thinly chopped celery sticks
3 minced garlic cloves
two bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon smoked paprika
a pinch of cayenne pepper (adjust to your taste)
Season with salt and black pepper.
6 cups stock (chicken or veggie)
4 c. water
Plate of cooked white rice
Chopped fresh green onions (for the finishing touch)
Let’s Get Started:
Make the Beans: Begin by rinsing the red beans. Submerge them in water, setting them aside overnight. When you’re ready to cook, drain and give them another rinse.
Flavor Foundation: Heat oil in a sizable pot over medium heat. Toss in the onion, bell pepper, and celery. Sauté until the trio becomes tender and the onion turns slightly golden.
Spice & All Things Nice: Introduce the smoked turkey into the pot, followed by garlic, bay leaves, thyme, oregano, paprika, cayenne, salt, and black pepper. Stir and sauté, letting the spices work their magic.
Beans, Broth & More: Add the pre-soaked beans to your pot. Next, pour in the stock and water, stirring to ensure a smooth mix.
Low & Slow: Crank up the heat till it boils, then dial it back to a gentle simmer. Pop on the lid, letting the mixture bubble away for 1.5 to 2 hours. The goal? Beans that are plush and creamy.
Turkey Time: Once cooked, fish out the turkey pieces. Ditch the skin and bones, shredding the meat. Plunge the shredded turkey back into the pot.
Final Flavors: Sample your creation, adjusting spices, salt, or pepper to hit that sweet spot.
Plate & Garnish: Spoon your luscious red beans and smoked turkey atop a bed of white rice. Sprinkle a handful of green onions to elevate the dish.
Serve hot and enjoy a taste of the South in every bite! 🍲
